Moisten - To add or sprinkle with liquid in order to dampen.

Lovage - (also called smellage or in French celeri batard) This herb lends a celery-like flavor to tomato products, meats, and cheese. The seeds can be used as you would caraway seeds. Some consider this this sun herb and the symbol of Taurus, the Bull and a treatment for sore throat. The early colonists in America dried the root for something to chew and was even given to children to keep them quiet in church.

A La Carte - French meaning - "According to the menu"; off the card.

Capers-These are the unopened flowers of the caper bush and therefore come in different colors, each with it's own unique flavor. Capers add a little zing to white sauces, salads, creamed dishes, appetizers, and meats. They are usually sold pickled in vinegar and brine, but can be bought dried.

Coddle - To cook gently just below the boiling point. Most commonly refers to eggs, where the egg is cooked for 1 minute in the shell.

Flambé - A method of cooking in which foods are splashed with liquor and ignited.

Pan-broil - To cook uncovered in a hot frying pan. The fat is removed as it accumulates. Liquid is never added.

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